Pasta Production Line
Pasta Production Line Manufacturer in Noida
SS Engineering Works and Growmatic Solutions Pvt Ltd have been manufacturing pasta production lines in Noida since 2011. We design, assemble and install fully automatic dry pasta processing lines short-cut pasta shapes, long pasta formats and specialty configurations for food manufacturers across India. If you are setting up a pasta production facility or expanding an existing plant, we size the line to your actual output requirement and floor space, not a standard catalogue configuration.What Our Pasta Production Line Includes
A complete pasta line covers several stages. Here is what we supply as a standard system:- Pasta press with high-speed mixer and continuous vacuum kneader
- Screw extruder with replaceable dies for multiple pasta shapes
- Rotating knife cutter for short-cut pasta sizing
- Vibrating pre-dryer for shape fixing before main drying
- Multi-stage drying chamber with temperature zone control
- Conveyor drying system electricity, gas or thermic fluid options
- Finished product discharge and packaging conveyor
- PLC control panel with operator display
Capacity Options
- 50 kg/hr – for small food manufacturers and pasta startups
- 100 kg/hr – suits regional food brands and institutional suppliers
- 250 kg/hr – for mid-scale manufacturers running dedicated pasta shifts
- 500 kg/hr – large-scale industrial pasta output
Short-cut vs Long Pasta Lines
We supply both. Short-cut pasta (penne, fusilli, rigatoni, farfalle) uses a different die configuration than long pasta (spaghetti, linguine). The extruder, kneading system and drying chamber are largely the same; the die head, cutting mechanism and conveyor layout change. Most buyers in India start with short-cut formats – faster drying time, easier to pack and broader retail demand. We can walk you through both options before you decide.SS Engineering works growmatic solutions PVT LTD is one of the leading developers and manufacturers of industrial equipment for pasta production with a capacity of 100 to 1000 kg/h.
Pasta Production Line
SS Engineering Works and Growmatic Solutions Pvt Ltd design, assemble and install fully automatic dry pasta production lines in Noida short-cut pasta shapes, long pasta formats and specialty configurations. Every line is built to your output capacity and floor plan. We don’t sell standard catalogue setups when your production floor doesn’t match them.
The pasta production line is a multi-stage system: ingredient dispensing, mixing, vacuum kneading, extrusion, cutting, pre-drying and final drying all happen in sequence on a single integrated line. Each stage uses dedicated technology to ensure the finished pasta has the right surface texture, colour and cooking behaviour.
- Fully automatic dry pasta processing line for short-cut shapes
- Customisable output capacity – 50 kg/hr to 500 kg/hr
- Multi-stage drying system using low-temperature drying technology, which preserves surface colour and extends shelf life without additives
- Replaceable die system for switching between pasta shapes without a separate machine
- PLC-controlled with SS304 food-contact surfaces throughout
Also manufacturing puffed snacks processing lines and Kurkure making machines for food manufacturers running multiple product lines on one floor. Call +91 9811817863 for capacity options and pricing.
Pasta Press
The pasta press is where dough formation happens. Dry ingredients go in through dispensers mounted on the press – the dispensing is accurate, not approximate – and a high-speed mixer combines them before feeding into a continuous kneading machine. Kneading happens under vacuum conditions, which removes air from the dough. Air pockets in pasta dough cause surface defects and uneven cooking later. Getting this stage right is what separates consistent pasta from inconsistent.
After kneading, a screw extruder pushes the dough into the press head under high pressure. The die and inserts determine the shape penne, fusilli, rigatoni, farfalle, or your product spec. A rotating knife cuts the extruded dough to length. Swap the die and you change the shape. Liquid or bulk additives can be introduced at the kneading stage to produce coloured or flavoured pasta.
- Accurate ingredient dispensers – dry and liquid components dosed separately
- High-speed mixer feeding a continuous vacuum kneader
- Screw extruder with high-pressure die head
- Replaceable dies and inserts – covers the full range of short-cut pasta shapes and sizes
- Rotating knife for precise cut-to-length control
- Additive port for colour or flavour ingredients at the kneading stage
The pasta press uses the same screw-driven, high-pressure extrusion principle as our Kurkure extruder – manufacturers already running one format find the transition to a second line straightforward. Call +91 9811817863 for die configuration options specific to your pasta shapes.
Drying Chamber
The pasta drying chamber uses multi-stage, low-temperature drying – not a single high-heat pass. Slower drying at controlled temperatures preserves surface colour, prevents micro-fractures in the pasta wall and gives the finished product a longer shelf life without additives. High-temperature shortcuts are cheaper to build but produce pasta that cracks in storage and cooks unevenly. That’s a quality problem your retail buyers will notice before you do.
The chamber is designed individually for each installation – length, width, number of conveyor tiers and whether the chamber divides into separate temperature blocks all depend on your pasta format, target output and available floor length. Energy source is your choice: electricity, natural gas, liquid fuel or solid fuel. We’ve built chambers for all four.
- Multi-stage low-temperature drying across controlled humidity zones
- Smooth, light-coloured surface finish on finished pasta – no browning or surface cracking
- Long shelf life without compromise on texture
- Conveyor drying chamber with configurable number of tiers
- Energy source options: electricity, natural gas, liquid or solid fuel
- Chamber dimensions, tier count and zone separation selected to your output spec and floor plan – not a standard unit
The drying chamber is the stage most buyers underspecify when budgeting a pasta production line. If you want to understand the difference in chamber design between short-cut and long pasta formats before committing, also see our fryums frying line – the multi-stage thermal processing logic is comparable. Call +91 9811817863 to discuss drying specifications for your product.
Continuous Dryer
The continuous vibrating dryer sits between the extruder and the main drying chamber. Pasta coming out of the press is soft and sticky – it needs shape-fixing before entering a long drying tunnel, otherwise pieces deform or fuse together and you get rejects at the end of the line. The vibrating pre-dryer handles this: a combination of controlled vibration and hot air sets the surface of the dough pieces without over-drying them, so they hold their shape through the full main drying cycle.
The vibration is specific to this stage. Pasta sits on a vibrating conveyor in the hot air stream – the movement prevents pieces from resting against each other long enough to stick while the surface dries. Skip this stage and you’ll see sticking and deformation in the main chamber, particularly with shapes that have thin walls or irregular surfaces.
- Controlled vibration and hot air – works together, not separately
- Prevents sticking and deformation before the main drying chamber
- Stabilises moisture distribution early, which reduces total drying time downstream
- Maintains surface colour and rich texture of the pasta coming out of the extruder
- Compatible with pasta from a screw extruder or a rolling mill
The continuous dryer is part of the full pasta production line we supply – not a standalone add-on. If you’re evaluating a complete line, all stages from press to final dryer are quoted and installed as an integrated system. Also see our puffed snacks processing line for a comparable multi-stage processing approach. Call +91 9811817863 for full line specifications and pricing.
How Pasta is made?
- The press is selected depending on the raw materials used in the production: durum wheat flour, soft flour, a mixture of soft and hard types of flours
- High quality dough is ensured due to its preparation in deep vacuum conditions
- A wide range of pasta is produced due to the use of interchangeable dies and spinnerets
Models Available
- 100KG/HR
- 200KG/HR
- 300KG/HR
- 400KG/HR
- 500KG/HR
- 700KG/HR
- 1000KG/HR
SS Engineering works and growmatic solutions guarantees high-quality pasta
- Getting high-quality pasta is a difficult process. There are many details that determine quality at all stages of production from dough preparation to stabilization of ready-made pasta.
- High-speed mixing at the inlet ensures perfect hydration of the raw materials, fully moistening each particle of flour.
- Mixing of the pasta dough in a vacuum condition throughout the whole process ensures high-quality of dough. At the same time, besides air removal and compaction of the dough, the glassiness of the products improves and the roughness decreases, the darkening of dough does not occur.
- Installation of filtering mesh and grate, individual for each extrusion die, ensures the correct shape and length of pasta.
- The use of the low-temperature drying technology with the delicate removal of excess moisture from pasta allows avoiding the appearance of cracks in the production of thick-walled pasta.
Different types of Pasta
